This beer is inspired by our Holy Trinity of hops: Simcoe, Mosaic and Citra. These hops add notes of mandarin orange and pineapple, with just a touch of pine on the finish. We use a Vermont-type yeast for additional juicy and stone fruit character. A blend of English and Canadan malts gives this beer a touch of toasty malt backbone to support the huge hop character.

Malts: Canadian 2-row, English 2-row, Canadian Wheat

Hops: Nugget, Mosaic, SImcoe, Citra

Yeast: Vermont Ale

Planet of the APAs (5.4% ABV) 40 IBU (American Pale Ale)

We’re taking it back to the OG on this one. We’ve also switched our house yeast to the Vermont Ale strain to add some juicy and stone fruit character. Wheat and oats add some additional body while the English 2-row adds toasty malt character without being overbearing. Amarillo, Simcoe, and Mosaic hops deliver notes of peach, grapefruit and blueberry to keep this beer complex but drinkable.

This beer was inspired a one-off cask we sent to Cask Days back in October. We’ve added over 200 lbs of tart cherry puree and 75 lbs of toasted organic coconut flakes to make sure that these ingredients shine through. The aroma brings notes of chocolate covered cherry, pie crust, and a touch of raisin. The flavour follows with big tart cherry and coconut, followed by a roasty dark chocolate finish.

This beer starts its’ life as a more conventional American style IPA which we then add a pitch of Brett Drei and age for an additional 4 weeks before dry hopping and then bottling. The resulting beer has notes of orange, peach, and a touch of funk. Our rustic grain bill including wheat, oats and spelt add body to keep the beer as coming off too thin, while the brett ensures that the beer finishes crisp and dry.

Malts: Canadian Pilsner Malt, Canadian Wheat Malt, English Oats, German Spelt Malt

Hops: Columbus, Azacca, Crystal, Amarillo

Yeast: American Ale, Brett Drei

Black IPA (7.9% ABV) 50 IBU (Black American IPA)

We’ve put copious amounts of Simcoe and Chinook in this black IPA to get huge grapefruit and pine aromatics. We use just enough of a special German dehusked roasted barley to get a black colour with minimal roasted flavour. We’ve also added a bit of dextrose to keep this beer nice and dry on the finish and keep drinkabilty high.

Malts: Canadian 2-row, English light caramel, German roasted dehusked barley

Hops: Columbus, Simcoe, Chinook

Yeast: American-Type Ale yeast

Apricot and Citra Dry-Hopped Sour (5.0% ABV) 2 IBU (Fruited Sour Ale)

This kettle sour features over 200 lbs of apricot puree and a heavy dose of Citra hops for intense aromas of peach, pineapple, and tangerine. The apricot character becomes more apparent as the beer warms and adds some sweetness to balance out the intense sourness of the base beer, while the Citra adds complex tropical notes.

Malts: German Pilsner, Canadian Wheat, English Oats

Hops: Columbus, Citra

Yeast: American Ale, Escarpment Lacto Blend

Other: Apricot Puree

Winter IPA (6.5% ABV) 63 IBU (American Style IPA)

Our 2018 version of our Winter IPA features a unique English Crystal Malt for a hazy amber colour, but without the sweetness of traditional crystal malt. We use wheat for body and haze, and a touch of German Vienna malt for a toasty malt complexity. We use massive amounts of Citra, Ekuanot and Columbus for notes of pineapple and grapefruit with a dank resiny finish. Like our Winter Pale Ale, this one finishes nice and dry.

Malt/Sugars: Canadian Pilsner, German Vienna Malt, English Crystal, Canadian Wheat, Dextrose

Our first barrel aged stout release! This beer was aged in 100% freshly emptied Jack Daniels whiskey barrels for four months before bottling. This beer has complex aromas of vanilla, dark chocolate and a hint of coconut. The flavour follows with milk chocolate, toffee and finishes with a touch of smooth roastiness.

This year’s version of Winter Pale Ale features a combination of Citra and Ekuanot hops for a mix of tropical mango, lychee, and resiny pine character. Similar to last year’s version, we use a much higher than usual amount of English crystal malt to give the beer an amber colour and a touch of honey and light toffee flavour. Don’t be mistaken by the malt description of this one- there is still a huge three stage dry hop in this pale ale for massive hop flavour with solid drinkability.

Malts: Canadian 2-row, English Premium 2-row, English Medium Caramel, Canadian Wheat Malt

Hops: Columbus, Ekuanot, Citra

Yeast: Unique American Ale type yeast

NOT CURRENTLY AVAILABLE BEERS

This planet of the APAs brings back a pale super hoppy beer into our lineup. We use a neutral malt base to let the hops shine while a heavy dry hop with Cashmere and Mosaic brings notes of lemon, lime, and intense notes of both fresh grapefruit flesh and peel. With low bitterness and a crisp dry finish, this beer is super crushable.

Malt/Sugars: Canadian Pilsner, Canadian Wheat, English Pale Malt

Hops: Columbus, Ontario-grown Rakau, Cashmere, Mosaic

Yeast: Unique American-Type Yeast

Rise of the Planet of the APAs (6.0% ABV) 36 IBU (American Pale Ale)

Our latest Planet of the APAs is made with a combination of US Ekuanot and German Hallertau Blanc hops for a unique combination of grapefruit and resin/pine with melon and white grape notes. The malt base is fairly neutral, with mostly Canadian 2-row with a touch of premium English malt and just a hint of wheat for body. This beer finishes very dry and crisp, begging the drinker for just one more sip.

This batch of Forgot About Drei features the Loral hop. This hop has a unique blend of new and old world character for a blend of herbal and floral notes with some lemon character. A blend of rye, wheat, oats and spelt gives this beer a rustic malt character while still finishing dry.

Malts: Belgian Pilsner, Canadian Wheat, German Rye Malt, Canadian Oats, German Spelt Malt

Hops: Chinook, Loral

Yeast: Brett Drei

Raspberry Sour (5.0% ABV) 2 IBU (Fruited Sour Ale)

This kettle sour features over 400 pounds of red raspberry puree for a dark red colour and massive raspberry flavour. A base of German Pilsner gives this beer a hint of bready malt character, while wheat, spelt, and oats give this beer a subtle doughy malt character as well as some additional mouthfeel. Looking back to last year’s batch of Raspberry Sour, we are now using about 5 times more fruit than we were back then.

Malts: German Pilsner, Canadian Wheat, German Spelt, English Oats

Hops: Columbus

Yeast/ Bacteria: Escarpment Lacto Blend, Unique American Ale Yeast

Autumn IPA (6.5% ABV) 45 IBU (American IPA)

Our newest IPA features a combination of US Amarillo hops and Australian Enigma hops for notes of apricot, red berry and a hint of pine. We combine Canadian and English malt base malt for additional malt complexity, as well as a touch of caramel malt to give a slightly amber hue as well as a touch of sweetness.

Malts: Canadian 2-row, English Golden Promise Malt, Canadian Wheat Malt, English Oats, English Medium Caramel

Hops: Chinook, Amarillo, Enigma

Yeast: Foggy London Ale

Autumn Pale Ale ( 5.7%ABV) 30 IBU (American Pale Ale)

This pale ale features a blend of Australian and American hops, this time featuring US Simcoe and AU Vic Secret. This beer pours a hazy light amber colour and has an intense pineapple aroma and the flavour follows with tropical fruit salad and a hint of pine on the finish. The base malt is 100% premium English Golden Promise to give this beer a slightly more substantial malt character and a small amount of caramel malt gives some colour and a hint of toffee flavour.

Malts: English Golden Promise, Canadian Wheat, English Oats. English Light/Medium Crystal

Hops: Chinook, Simcoe, Vic Secret

Yeast: Foggy London Ale

Boysenberry Sour (5.0% ABV) 2 IBU (Fruited Sour Ale)

Our latest kettle sour features over 400lbs of boysenberry puree for a deep purple colour and massive fruit aroma. German pilsner malt adds a subtle graininess, and wheat and oats add body and mouthfeel. This dark berry sour is perfect for colder weather.

This name was inspired by a trip to the San Francisco bay area and the amazing IPAs that are made there. The aroma comes with notes of pineapple, tangerine and a touch of grapefruit. The flavour follows with ripe mango, pine, and orange. The addition of wheat and oats adds some additional body and haze to this beer. This beer also has the last generation of our Foggy London yeast, which also will make it the last beer for a while that is in the New England hazy style.

This IPA features what we call the Holy Trinity of hops: Simcoe, Mosaic, and Citra. These hops have come to define the modern IPA style with their pungent tropical and citrus character so we decided to combine their superpowers into one beer. Turns out we never need an excuse to make another new IPA, and this is the style of IPA that we like to drink all year long, no matter the weather, no matter the season.

Malts: Canadian 2-row, English Pearl Malt, Canadian Wheat Malt

Hops: Chinook, Mosaic, Citra, Simcoe

Yeast: Foggy London Ale

Cherry Sour (5.0% ABV) 2IBU (Kettle Sour w/Fruit)

Our latest sour features montmorency tart cherry puree for a wonderful pink colour and a great aroma of cherry. We’ve used German pilsner malt which lends a light crackery grain character and we add wheat and oats for additional body.

Malts: German Pilsner, Canadian Wheat, English Oats

Hops: Glacier, Newport

Yeast: Escarpment Lacto Blend, Foggy London Ale

Rakau Wet Hop Pale Ale (5.8 ABV) 37 IBU (American Pale Ale)

A seasonal one-off, our Rakau Wet Hop Pale Ale has an extreme hopping rate of about 10kg/hl or 25 lbs/bbl for an intense fresh hop character. The aroma has notes of freshly cut grass with some delicate floral and citrus notes. The flavour follows with some grapefruit and floral notes, and finishes clean. A high proportion of wheat adds to a pillowy mouthfeel. If you’re tired of very subtle and barely discernable hop character in wet hop beers, this one is for you.